1. In a large pot over medium heat, cook the ground beef until browned and no longer pink. Drain excess grease if needed.

2. Add the butter, diced onion, and diced carrots to the pot. Cook for 4 to 5 minutes until the vegetables begin to soften.

3. Stir in the minced garlic and cook for 30 seconds.

4. Sprinkle the flour over the mixture and stir well to coat the beef and vegetables. Cook for 1 minute.

5. Slowly pour in the beef broth while stirring to keep the soup smooth.

6. Add the diced potatoes, corn, salt, black pepper, and dried thyme. Stir everything together.

7. Bring the soup to a gentle boil, then reduce the heat and simmer for 15 to 20 minutes, or until the potatoes and carrots are tender.

8. Lower the heat and stir in the milk and heavy cream. Warm gently for 5 minutes without boiling.

9. Taste and adjust seasoning if needed.

10. Serve hot with chopped parsley on top.